November 22, 2016
Chicken & Vegetable Peanut Stir-Fry
This simple stir fry recipe works well with any boneless skinless chicken cut – from chicken thigh strips to chicken tenderloins.
Cook & prep time: 25 minutes
1 lb boneless skinless chicken thigh strips (or boneless skinless breast strips)
1 broccoli bunch (florets trimmed)
1 small zucchini (cut into matchsticks)
2 medium carrots (cut into matchsticks)
1/4 cup green onion (roughly chopped)
1 tbsp vegetable oil
Stir Fry Sauce Ingredients:
2 garlic cloves
2 tbsp soy sauce
1/2 tsp freshly grated ginger
2-3 tbsp creamy peanut butter
1 tbsp honey
1/4 tsp red pepper flakes
1 tbsp sesame oil
1/4 cup water, more if needed
1 tsp salt
1/8 tsp cracked black pepper
Season chicken with 1/2 tsp salt and a pinch of pepper.
In a small mixing bowl whisk together all the sauce ingredients.
Heat 1 tbsp vegetable oil in a sauté pan on medium heat-high. Sauté chicken pieces for about two minutes on both sides, remove, and set aside.
Lower heat to medium, add stir fry sauce to the same pan, and cook for one minute (whisk to ensure the sauce doesn’t burn).
Add the chicken, carrot, zucchini, and broccoli peices to the sauce in the pan and cook for about 5-7 minutes. Vegetables should retain their crunchy texture and not be overcooked.
Serve stir fry with quinoa or your favorite grain and garnish with chopped green onion.